NCAA Baseball Championships:
DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.
Chicken Creole (Poulet Créole)
When my wife and I were first married, we had this outstanding cookbook by Tony Chachere’s called “Second Helping.” When we moved to our current home 11 years ago, we somehow lost the cookbook. Since then, my wife has seached high and low for a copy and then, lo and behold, she found two at a flea market last month. This recipe is an variation of its Chicken Creole recipe, modified to use a whole cut-up chicken, which is how I prefer it.
1 whole chicken, cut into pieces,
Tony Chachere’s Creole Seasoning (or your favorite Cajun/Creole seasoning)
1 onion, finely chopped
1/2 bell pepper, finely chopped
1 stalk of celery, finely chopped
3 tablespoons oil
3 tablespoons flour
1/4 teaspoon paprika
1 6 oz. can tomato paste
2 cups chicken broth
1/2 cup fresh, sliced mushrooms
1/4 cup chopped pimentos
Season chicken generously with Tony Chachere’s. In a heavy 2-quart pot, like a Magnalite or cast iron, brown the chicken in the oil. Remove the chicken to a plate. Next, sauté the Cajun trinity (onion, bell pepper, and celery) for about 2-3 minutes or until onions are translucent. Stir in flour, and paprika. Add tomato paste and chicken broth. Stir; bring to a boil. Add the remaining ingredients, return the chicken to the pot (and any juices that accumulated on the plate), cover and simmer for about an hour or until the chicken is tender. (Add water along the way if it’s too thick.) Serve over cooked rice.
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